Prep 5 hrs
Cook 30 mins
This is a great recipe I adapted from Mother Earth News Magazine. It is super simple. I mix it up, let it rise, put it in the fridge, pull off a hunk of dough before I make my supper. Then I bake it and it's ready for supper. I haven't bought bread since I started using this recipe. It also makes wonderful chewy buns for hamburgers/sandwiches. I've used this basic recipe to make pizza crust and cinnamon rolls too. Once you get the hang of it, it's really easy.
- 3 cups lukewarm water (just above body temp.)
- 1 1⁄2 tablespoons granulated yeast
- 1 -1 1⁄2 tablespoon coarse sea salt
- 3 cups unsifted whole wheat flour
- 3 cups unsifted unbleached all-purpose flour
- cornmeal, for pizza peel
- (I do this in my stand mixer) Combine water, salt, and yeast. Mix in flours. Don't over mix. It should be loose and just combined.
- Put in a non-airtight container. It needs to be covered, but the gasses need to be able to be released. Let rise about 2 hours, until it starts to collapse on its self.
- Refrigerate covered until ready to make bread. (At least 3 hours.).
- Preheat oven to 450 F with baking stone in center of oven. Place an empty broiler pan on another rack. (Preheat at least 40 minutes.).
- Prepare pizza peel with cornmeal (I don't have a pizza peel, I use a flat metal baking pan with no edges, and it works ok).
- Dust the dough with a bit of flour. Pull a hunk of dough from the refrigerator (1lb loaf is about the size of a grapefruit, if you make a single batch it will be 1/4 of the dough). Do not kneed. Gently tuck the rough edges underneath the ball. Place on the cornmeal. Let rise 20 minutes.
- Before you bake cut 2-3 slits in the top of the loaf. It helps it to rise during baking. Using a "flicking" motion with your wrist, shake the loaf onto the baking stone. (I almost always need to use a spatula to help it along) Carefully add 1 cup warm water to the broiler pan. Quickly trap the steam in the oven and bake for 30 minutes. Until nicely brown on the outside. (Try not to peak).
- Let cool on a wire rack. Then cut.
- Store extra dough in fridge until you need it. The longer it stays in the fridge the more of a "sourdough" taste you get.
Hi Ezri_B I too have been making this recipe for quite a while now. I'm glad to see it posted. We recently moved and I haven't found my cookbooks yet. I have one that is for no knead bread--where I first heard of it not long ago. Talk about easy. I am a maker of bread for many years, with and without bread machine. tolerable at best--let's not mention worst--lol. This recipe is the base for a whole variety of breads, easy to modify from challah, to panetonne to a variety of whole grain versions. The best base for cinnamon rolls, raisin bread, foaccia, etcccc. Thank you for posting. I can now do this again instead of buying. If you are in any way intimidated by bread making, this is the way to go. Happy Baking Judy in WA